Chapter 19- Introduction to Baking Exam
Questions and Answers.
Strengtheners Answer- Provide stability and ensure that a baked item doesn't collapse when it is removed from the oven. Flour is a main strengthener.
Gluten Answer- insoluble protein found in wheat, barley, and oats
all purpose flour Answer- Flour that falls between pastry and bread flour in regard to texture.
bread flour Answer- Strong flour that is used for making breads, hard rolls, and any product that needs high gluten for a strong texture. Used for making breads.
cake flour Answer- Flour with a low gluten content; a very soft, smooth texture; and a pure white color. Made for baking cakes.
durum flour Answer- Hard wheat flour used to make breads; its gluten content is a little higher than that of typical bread flour. The gluten count is about 13-15%
pastry flour Answer- Flour that is not as strong as bread flour and not as delicate as cake flour. Used for baking pastries.
semolina flour Answer- Type of durum flour, but it is more coarsely ground than the flour
used to make most breads. It has a fine texture with a high gluten content and is primarily used to make pastas and certain Italian pastries. Gluten count is 13.5% or more.
Fats/shortenings Answer- Make baked goods moist, add flavor, and keep them fresh for
longer.
sweetener Answer- something added to foods to make them taste sweeter, also helps the shortening blend with other ingredients.
Caramelization Answer- the chemical browning reaction that can occur when a sugar is heated; characteristic color and flavor develops. Caramelization occurs when sugar is used as an ingredient in baking products.
Leaveners Answer- Necessary in baking; they allow the dough or batter to rise.
Questions and Answers.
Strengtheners Answer- Provide stability and ensure that a baked item doesn't collapse when it is removed from the oven. Flour is a main strengthener.
Gluten Answer- insoluble protein found in wheat, barley, and oats
all purpose flour Answer- Flour that falls between pastry and bread flour in regard to texture.
bread flour Answer- Strong flour that is used for making breads, hard rolls, and any product that needs high gluten for a strong texture. Used for making breads.
cake flour Answer- Flour with a low gluten content; a very soft, smooth texture; and a pure white color. Made for baking cakes.
durum flour Answer- Hard wheat flour used to make breads; its gluten content is a little higher than that of typical bread flour. The gluten count is about 13-15%
pastry flour Answer- Flour that is not as strong as bread flour and not as delicate as cake flour. Used for baking pastries.
semolina flour Answer- Type of durum flour, but it is more coarsely ground than the flour
used to make most breads. It has a fine texture with a high gluten content and is primarily used to make pastas and certain Italian pastries. Gluten count is 13.5% or more.
Fats/shortenings Answer- Make baked goods moist, add flavor, and keep them fresh for
longer.
sweetener Answer- something added to foods to make them taste sweeter, also helps the shortening blend with other ingredients.
Caramelization Answer- the chemical browning reaction that can occur when a sugar is heated; characteristic color and flavor develops. Caramelization occurs when sugar is used as an ingredient in baking products.
Leaveners Answer- Necessary in baking; they allow the dough or batter to rise.
